theater for the hungry
Setting the stage Mile after mile, you’ve traveled so far. You were longing to be among nature and trees. You dreamed of discovering a welcoming forest—a place to breathe, to unwind and to holler in glee. But upon your arrival, what’s the first thing you need? A menu, of course. And so it must be that with food alone, the Social Haus ensures your stay at the green o will be well worth the trip.
Because life is not a dress
Outsiderehearsal.thegreen
o’s exclusive restaurant, the Social Haus, each day begins with a walk through the woods as chefs quietly make their way through the trees, arriving at an ultra-modern space with soaring windows. Once inside, from their opendesign kitchen, they enjoy 180-degree views of Ponderosa pines and ample opportunities to get to know those fortunate enough to dine here. Naturally, it’s a place where inspiration and skill are superbly intertwined.
“At the hideaway’s centre stands the Social Haus, its chicly cosy restaurant and nucleus, where the world-class cuisine soars as high as the surrounding pines. In the open kitchen, executive chef Brandon Cunningham leads an award-winning team of passionate perfectionists, whose nightly eight-course tasting menu dazzles diners with its wildly sophisticated, no-pretence creativity.” —Centurion Magazine
Duck & Seeds
Nightly performances you’ll never forget
An intricate honeycomb dripping fresh gold. A sous chef chopping up delicate morels. The bartender balancing a sweet, juicy blackberry on the rim of a glass. There’s an artistry and a bustle that goes on here all day, but stay more than a minute and you’ll feel relaxed and at home. At dinner, each dish is served by the chef who created it. After all, you’ll want to know what went into that XO sauce and where he got the idea to pair it with venison.
“The Social Haus is arguably one of the best new fine-dining restaurants in the country, and certainly the most exclusive.” —TravelAge West
Crudité
Executive Chef Brandon Cunningham
Executive Chef Brandon Cunningham’s CV is filled with the names of acclaimed establishments. It took years to become the chef he is today, and it required exacting dedication to his craft plus a motivation to improve each day to the next. He credits the support of his hard-working staff, as well as his own internal drive. It’s a serious pursuit, but at the same time Cunningham takes particular delight when his guests crack a smile.
“I love what I do because it’s an opportunity to make somebody else genuinely happy.”
—Executive Chef Brandon Cunningham
Peas & Cheese
Chips & Dip
A play in eight acts
The chef’s tasting menu—an elaborate multicourse meal—awaits each guest, every single night. More often than not, it’s precisely eight plates. It’s also Executive Chef Brandon Cunningham’s way of offering not too much, but certainly not too little, while showcasing the range and versatility of his team. In fact, you could enjoy a week’s worth of dinners and never see the same dish twice.
Salt Dough Baked Celeriac
“One thing that we pride ourselves on is that no guest sees the same dish twice.”
—Executive Chef Brandon Cunningham
It’s okay to play with your food.
Remember your first favorite dishes? From chips and dip to waffles or fish sticks, the foods we dined on during childhood forever hold a place in our hearts. But just imagine what memories taste like as haute cuisine. At the Social Haus, guests get the chance to discover comfort foods all over again, as Executive Chef Brandon Cunningham elevates these favorites with unconventional ingredients and masterful techniques. You can become a kid again without giving up the finer things in life.
Corn Dog
Bison
Tartar
“We couldn’t stop thinking about our decadent and inventive meals at the Social Haus, and nothing else in the state can compare.”
—TripSavvy
Wagyu & Hot Rock
Sear a delicate slice of Wagyu beef on a rock worn smooth by time. Cleanse your palate with French lemon sorrel shaved ice. In spring, foliage pops up, offering all sorts of herbal notes and garnishes. Fresh, local ingredients abound.
Millions of years in the making. For the beef, just 30 seconds on each side.
Embracing the importance of location and sourcing, the Social Haus takes New American Experiential Dining further and farther than perhaps anyone. And the Blackfoot River Valley is rich with possibility. Cutting through a stunning swath of western Montana, the landscape is dotted with Angus cattle, bison and elk. Bounty from the earth includes wheat, sage, huckleberries and morels.
Melon
& Jasmine
Vegans, vegetarians and pescatarians rejoice.
What makes you unique when you sit down to dine? We want to know, and we’ll ask upon your arrival. The entire Social Haus team takes pride in catering to all preferences, whatever the reason. Meat-free, gluten-free and dairy-free tasting menus are par excellence and change nightly. Allergies are taken seriously. If there’s an ingredient you simply don’t like, we’ll honor your wishes to avoid it completely, and by the end of your stay, once we’ve won your trust, we’ll be ready in case you ask for a nibble.
“This may be one of the country’s most ambitious hotel restaurants and certainly one of the most exclusive.” —Robb Report
Cod & Alliums
Of this place. Out of this world. Somehow, it works.
Homemade. Fresh. Locally sourced. Direct from the producers. Executive Chef Brandon Cunningham goes out of his way to stay close to home. Each ingredient is imbued with a sense of place. Pizza is topped with mozzarella from Lifeline Creamery in nearby Victor, Montana, and the lager you wash it down with is brewed at Bayern Brewing in downtown Missoula. If the chefs at the Social Haus didn’t create it themselves, they’re on a first-name basis with the artisans who did.
“We’re in the middle of the woods so we have access to an incredible amount of flavors that a lot of places don’t.” —Executive Chef Brandon Cunningham
Forest Scape
Chocolate & Cranberry
Flour. Water. Pine trees. Making complicated feats of sugary delight, the green o’s pastry staff is constantly taking inspiration from their woodsy surroundings. It could be a sound, the feeling of fingertips brushing against the spruce trees or the aroma of the forest. For guests, it means the senses come alive organically, naturally. And you can taste that inspiration in every treat the illustrious team orchestrates.
Chocolate & Spruce
“If you were to go to the resort and do nothing other than sit in your room and eat at Social Haus three times a day, you would still leave awed—it’s that good.” —Travel + Leisure
Stirring performances
It’s always nice to start with champagne. Naturally, bottles of the finest are on hand, such as Nicolas Feuillatte Brut Reserve. But then the cocktails are tempting, too. The Social Haus’ Sudden Smoke features a locally produced rye with vermouth and black walnut. In summertime, you might sip an adult version of a root beer float, prepared with sassafras, rye bourbon and an egg white float. The artisanal concoctions are designed to complement the cuisine.
Sudden Smoke
Bear Dance
“I love camping. And by camping, I mean drinking—Unknownoutside.”
The raw beauty of ingredients. Artisanal cheeses, locally produced. A housemade sauce. The crust, charred to perfection, still soft and chewy. This is pizza in its most elevated form. Cunningham has studied the form and executes the world’s most popular food with reverence—as well as his characteristic creativity. Uni and caviar toppings are not out of the question. It all depends upon your appetite.
Save some room for the encore.
From tree houses to ice cream sandwiches, the perfect blend of childhood delights
Picture your happiest nine-year-old you. You’re up in your tree house looking down on your fiefdom, hungry, but not willing to climb down for a snack. But there in the freezer (don’t all tree houses have freezers?), you discover two lovingly packaged ice cream sandwiches. Now imagine the sophisticate you’d later become, marveling at flavors like parsnip and cranberry. That’d be something, wouldn’t it?
Get your fill of history.
Ranching runs deep in the history of these 37,000 acres. It’s a landscape that was originally home to the Blackfeet, Flathead and Nez Percé Indians, and it’s where Meriwether Lewis once traveled. But in the early 1900s, Paul Greenough established a ranch here, stocking it with sheep, cattle and horses. He “branded” his sheep by painting them with a big green “O” (thus the name of the green o). Today, the tradition he established is alive and well on Paws Up Ranch. With our herd of Angus and bison, we still produce food for the kitchen tables of America.
“I was surprised to find, buried deep in the woods outside of Missoula, a one-of-a-kind dinner as refined as any I’ve experienced.” —Departures
Beef & Mushroom
Fine dining enters a whole new territory. There are those who visit the green o to be ensconced in nature and find themselves dazzled by the food. There are those who visit the green o to dine on exquisite cuisine and become transfixed by its natural setting. Here, you have no reason to compromise one for the other. Instead, you’re invited to be in both camps. Simply raise yourself a glass, and enjoy the wonder of it all. It’s rare indeed to experience this level of refinement in the wilds of Montana.
—Vogue “A world-class culinary experience that is second to none.”
—LA Magazine “Michelin-worthy meal...intensely creative seasonal fare.” —Esquire “Creativity reigns supreme in many kitchens, but at the green o, far from the bustle and artifice of an urban dining scene, it feels like it’s been turned up a notch, and the result is thrilling.” —Departures
“Food here is serious business: A nightly tasting menu is served at Social Haus and adapted to your preferences.” —Conde Nast Traveler “One of the most exciting new hotel dining experiences anywhere in the U.S.”
—Travel + Leisure “If the green o calls to mind a Scandinavian retreat, then its restaurant is Montana’s Noma.”
Chocolate & Smoke
The Social Haus offers an intimate setting with seating for up to 24 diners at a time. The focal point is a circular fireplace, reminiscent of a campfire yet sleek and modern. Floor-to-ceiling windows afford magnificent views of the forest. Floorplan available upon request.
The Social Haus primarily serves guests staying at the resort. A small number of outside diners are welcome on a limited basis, as well. Inquires can be made at thegreeno.com.
Space
The Social Haus is approximately 40 minutes east of Missoula, Montana, and is tucked into a wooded hillside in the Blackfoot River Valley, where a rich variety of creatures live and wander.
Location
Reservations
As an adults-only property, the green o resort and the Social Haus are exclusively for those 21 and older.
Restrictions
Take a palate-worthy pilgrimage.
Charcoal Scape
©2022 The Last Best Beef LLC. All rights reserved. 4069 Backcountry Road Greenough, MT 59823 thegreeno.com877-251-2841
